Vanilla and almond chocolate chip cookies

DSC_0254I’ve been experimenting with cookies, trying to find the right texture between crunchy and soft and the right balance of sweetness. I’ve tried peanut butter cookies, oatmeal cookies, carrot cookies and these chocolate chip cookies. Yep, lots of cookies!
I tried these cookies yesterday and they are surprisingly good. They are vegan, healthy one bowl recipe (how good is that!?)- BUT WAIT– they only have 2 1/2 tbsp of oil and 2 tbsp of honey (I know…that is ludicrous!) but they taste like any other cookie or maybe even better…
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I found these babes the new Whole Pantry App a health, fitness and lifestyle app the most beautiful recipes, which are beautifully photographed as well made by which was made my an inspiring mother healing her way through brain cancer, you can find her on Instagram here

Now the recipe didn’t originally call for icing but- you know me- I just had to…

A chewy and crunchy vanilla almond cookie, studded with chocolate chips and drizzled with a peanut butter icing. What more could you want?

DSC_0219 DSC_0237If you haven’t already, you can get the Whole Pantry app here. I’ll be making this for lunch today and I’ll be back with a new recipe next week. Cheers!

Vegan vanilla and almond chocolate chip cookies

Ingredients:

  • 1 1/2 cup (150g) almond meal
  • 1/4 tsp salt
  • 1/4 tsp baking powder
  • 1/2 tsp cardamom powder
  • 2 tbsp maple syrup (or honey)
  • 2 1/2 tbsp coconut oil, melted
  • 1 tsp vanilla extract
  • 1/3 cup chocolate chips (I used enjoylife vegan chocolate chips)
  • For the icing:
  • 1 tbsp peanut butter
  • 1/4 cup icing sugar
  • 2 tsp milk (more or less, depending on the desired consistency)

Directions:

  1. Preheat the oven to 180C. Line baking trays with parchment paper.
  2. Mix all the ingredients in a large bowl to combine.
  3. Roll the cookie dough into 1 tbsp sized balls and slightly flatten with your fingers.
  4. Bake for 12-15 minutes or until lightly golden, they will still be soft but as they cool, they will harden.
  5. Cool the cookies on the tray for 10 minutes before placing them on a wire rack to cool completely.
  6. To make the icing, stir together all the ingredients until smooth. Place in a piping bar and pipe zig-zags all along the cookies, set aside for the icing to harden before serving. Store in an air-tight container for up to 1 week.

 

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